Improved nutritional and antioxidant properties of hulless barley following solid‐state fermentation with Saccharomyces cerevisiae and Lactobacillus plantarum. Issue 2 (14th December 2021)

• Record Type: Journal Article
• Authors: Zhang, Duqin; Tan, Bin; Zhang, Yuhong; Ye, Yanjun; Gao, Kun
• Is Part Of: Journal of food processing and preservation. Volume 46:Issue 2(2022)
• Page Start: n/a
• Page End: n/a
• Publication Date: 2021-12-14
• Subjects: Food -- Preservation -- Periodicals; Food industry and trade -- Periodicals; 664.005
• DOI: 10.1111/jfpp.16245
• Languages: English
• ISSNs: 0145-8892

Abstract

Abstract: Hulless barley grain (HBG) was treated by solid‐state fermentation (SSF) with various Saccharomyces cerevisiae and Lactobacillus plantarum inoculation ratios (1:0, 1:1, 1:2, 1:3, 0:1, 2:1, and 3:1). The effects of SSF on dietary fiber content and composition, amino acid composition, polyphenol and phenolic acid profiles, and in vitro antioxidant capacities of HBG were investigated. After SSF, the soluble dietary fiber to insoluble dietary fiber ratio increased from 1/5 to 1/3, EAAIegg and EAAIadult increased from 95.25% and 70.44% to 110.40% and 81.65%, respectively, and total phenol content increased from 351.19 to 639.29 mg GAE/100 g DW. In addition, the ABTS+ radical‐scavenging and total antioxidant capacities increased from 795.28 to 1986.10 μmol Trolox/100 g DW, and 139.21 to 323.75 units/100 mg DW, respectively. These results indicate that SSF, particularly with S. cerevisiae / L. plantarum inoculation ratios of 1:1 and 2:1, is a potential technology to improve the nutritional quality and antioxidant capacity of HBG. Novelty impact statement: Effects of solid‐state fermentation (SSF) with different S. cerevisiae and L. plantarum ratios on the nutritional and antioxidant properties of the hulless barley grain (HBG) were investigated. SSF markedly improved the nutritional and antioxidant properties of HBG. SSF with S. cerevisiae / L. plantarum inoculation ratios of 1:1 and 2:1 is a potential technology to improve the nutritional quality and antioxidant capacity of HBG‐based products.